Juicy, tender, spiced Swedish Meatballs in a smooth and creamy brown gravy is the comfort food of your dreams.
Combine all ingredients for meatballs in a bowl and mix until everything is evenly incorporated.
Use a scoop to get even amount of meat mixture so that all the meatballs are the same size. Roll all the meatballs before starting to cook and lay them out on a sheet of parchment paper or aluminum foil.
Melt butter in a large cooking pan over medium heat.
Add meatballs to the pan and cook until about half way done and bottoms are browned. Flip the meatballs and cook until almost done.
Take the meatballs out of the pan and leave all the juices in the pan.
In the same pan where you cooked the meatballs, melt a little more butter and whisk in flour. Once the flour mixture looks smooth, keep whisking and start pouring in warmed beef stock.
Let the mixture come to simmer, while still slowly whisking. Add sour cream, Dijon mustard, heavy whipping cream, salt, nutmeg, and pepper.
Once the sauce starts to thicken, add meatballs back in and simmer everything together for a few minutes. Take off heat and serve.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.